Boletus and truffle, a delicious combination

The combination of boletus mushrooms and truffles is a gastronomic delight that conquers even the most demanding palates. In our gourmet mushrooms and truffles section, we offer the very best products for cooking with mushrooms.

Today we will explore the individual flavors of each of these ingredients, how they complement each other when combined in recipes, and we will give you some ideas so you can prepare delicious dishes with truffles and boletus mushrooms.

The individual flavors of boletus mushrooms and truffles

Boletus mushrooms: the king of the forest

Boletus, also known as porcini or cep, is a mushroom highly prized in cooking for its flavor and texture. Its flesh is firm and its flavor is mild but very aromatic, with hints of walnut and earth.

Boletus mushrooms are versatile and can be used in a wide variety of dishes, from soups and sauces to rice and pasta dishes. Their ability to absorb flavors and their meaty texture make them ideal for sophisticated recipes. You can buy boletus mushrooms for cooking in our store.

Truffles: the black diamond of the kitchen

Truffles are one of the most exclusive and coveted ingredients in gastronomy. This underground fungus is characterized by its intense aroma and unique flavor, which combines earthy and slightly musky notes.

Truffles can transform any dish into a gourmet experience. There are different types of truffles, with black truffles and white truffles being the most popular. Their use in cooking ranges from grating them over finished dishes to incorporating them into sauces and creams to add depth of flavor. Buy black truffles for cooking in our online store.

The magic of combining truffles and boletus mushrooms: Truffles and boletus mushrooms—a perfect pairing

When we combine boletus mushrooms and truffles, we get a symphony of flavors that takes any dish to the next level. Boletus mushrooms, with their meaty texture and mild flavor, provide the perfect base to highlight the unique nuances of truffles.

The delicacy of the boletus allows the truffle to unfold its full potential, creating perfect harmony in every bite. This pairing not only enriches the flavor, but also adds an aromatic dimension that envelops and seduces the sense of smell.

Boletus mushrooms and truffles: the ideal pairing

The smoothness and aroma of boletus mushrooms complement the intensity and distinctive character of truffles perfectly. While boletus mushrooms provide an earthy depth and a hint of nuttiness, truffles add an explosion of umami flavors, with slightly musky and earthy notes.

This combination results in a complete culinary experience, where the mildness of the boletus mushrooms acts as a blank canvas that allows the truffle to shine in all its glory.

Dishes with depth of flavor

This combination is ideal for creating dishes with impressive depth of flavor, where each bite offers an explosion of nuances that delight the palate. Whether in a cream, a risotto, or a simple toast, the fusion of truffles and boletus mushrooms turns any recipe into a gourmet creation.

The richness of both ingredients ensures that each dish is not only delicious but also memorable, transforming a simple meal into an extraordinary gastronomic experience.

Recipes with Boletus and Truffles

Cream of Boletus and Truffle Soup

Ingredients:

• 500g fresh boletus mushrooms
• 1 black truffle
• 1 onion
• 2 cloves of garlic
• 1 liter of chicken stock
• 200ml of cooking cream
• Olive oil
• Salt and pepper to taste

Preparation:

1. Finely chop the onion and garlic.
2. In a saucepan, heat the olive oil and sauté the onion and garlic until golden brown.
3. Add the chopped boletus mushrooms and cook for 10 minutes.
4. Add the chicken stock and simmer for 20 minutes.
5. Blend the mixture with a hand blender until smooth and creamy.
6. Add the cream and grate the black truffle over the cream. Mix well and season with salt and pepper.
7. Serve hot, garnished with thin slices of truffle.

Boletus and Truffle Croquettes

Ingredients:

• 200g fresh boletus mushrooms
• 1 black truffle
• 1 small onion
• 500ml milk
• 50g butter
• 100g flour
• Salt and pepper to taste
• Breadcrumbs
• 2 eggs

Preparation:

1. Finely chop the onion and boletus mushrooms.
2. In a frying pan, melt the butter and fry the onion until transparent.
3. Add the boletus mushrooms and cook until they release all their water and turn golden brown.
4. Add the flour and cook for a couple of minutes, stirring constantly.
5. Add the milk little by little, stirring constantly, until you obtain a thick béchamel sauce.
6. Grate the truffle and add it to the mixture. Season with salt and pepper to taste.
7. Let the mixture cool, then shape into croquettes.
8. Dip them in beaten egg, then in breadcrumbs.
9. Fry in plenty of hot oil until golden brown.

Boletus and Truffle Risotto

Ingredients:

• 300g Arborio rice
• 200g fresh boletus mushrooms
• 1 black truffle
• 1 onion
• 1 liter of vegetable broth
• 100ml of white wine
• 50g of grated Parmesan cheese
• 50g of butter
• Olive oil
• Salt and pepper to taste

Would you like to try our boletus and summer truffle risotto? Super easy to prepare and 😋 delicious!

Preparation:

1. Finely chop the onion and boletus mushrooms.
2. Heat the olive oil in a pan and fry the onion until transparent.
3. Add the boletus mushrooms and cook for 5 minutes.
4. Add the rice and toast for 2 minutes.
5. Pour in the white wine and let it evaporate.
6. Add the hot vegetable stock little by little, stirring constantly, until the rice is cooked and creamy.
7. Add the butter and Parmesan cheese, mixing well.
8. Grate the black truffle and mix with the risotto. Season with salt and pepper.

Boletus and Truffle Sauce

Ingredients:

• 200g fresh boletus mushrooms
• 1 black truffle
• 1 small onion
• 200ml cooking cream
• 1 clove of garlic
• Olive oil
• Salt and pepper to taste

Preparation:

1. Finely chop the onion and garlic.
2. Heat the olive oil in a frying pan and fry the onion and garlic until golden brown.
3. Add the chopped boletus mushrooms and cook for 10 minutes.
4. Add the cream and simmer until thickened.
5. Grate the truffle and add it to the sauce. Season with salt and pepper.
6. Use this sauce to accompany meat, pasta, or vegetables.

Rice with Boletus Mushrooms and Truffles

Ingredients:

• 300g rice
• 200g fresh boletus mushrooms
• 1 black truffle
• 1 onion
• 2 cloves of garlic
• 1 liter of chicken broth
• Olive oil
• Salt and pepper to taste

Preparation:

1. Finely chop the onion and garlic.
2. In a saucepan, heat the olive oil and sauté the onion and garlic until golden brown.
3. Add the chopped boletus mushrooms and cook for 10 minutes.
4. Add the rice and mix well.
5. Add the hot chicken stock and cook until the rice is done.
6. Grate the truffle and add it to the rice. Season with salt and pepper.

Boletus and Truffle Cannelloni

Ingredients:

• 200g fresh boletus mushrooms
• 1 black truffle
• 1 small onion
• 250g ricotta cheese
• Cannelloni sheets
• 200ml béchamel sauce
• Grated Parmesan cheese
• Olive oil
• Salt and pepper to taste

Preparation:

1. Finely chop the onion and boletus mushrooms.
2. Heat the olive oil in a frying pan and fry the onion until transparent.
3. Add the boletus mushrooms and cook until golden brown.
4. Mix the boletus mushrooms with the ricotta and grate the truffle over the mixture. Season with salt and pepper to taste.
5. Cook the cannelloni sheets according to the package instructions.
6. Fill the cannelloni with the boletus and ricotta mixture.
7. Place the cannelloni in a baking dish, cover with the béchamel sauce, and sprinkle with Parmesan cheese.
8. Bake at 180°C until golden brown.

Cheers, boletus, and truffles!